Best 3 Tarragon Yogurt Dip Recipes

Indulge in the symphony of flavors and textures with our tantalizing Tarragon Yogurt Dip, a culinary masterpiece that will elevate your appetizers and snacks to new heights. This creamy, tangy, and aromatic dip is a delightful blend of fresh tarragon, tangy yogurt, and a hint of garlic. Its vibrant green hue adds a pop of color to any platter and is sure to impress your guests. Whether you prefer classic potato chips, crispy vegetable crudités, or warm pita bread, this versatile dip will complement them all. And the best part? We have three exciting variations to cater to diverse palates: a classic version, a spicy rendition with a touch of cayenne pepper, and an indulgent bacon-infused option. Get ready to embark on a culinary journey with our Tarragon Yogurt Dip, a guaranteed crowd-pleaser for any occasion.

Here are our top 3 tried and tested recipes!

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP

Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

Ingredients

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

TARRAGON MAYONNAISE

Tarragon Mayonnaise image

Categories Fish Herb Sauté Spring Bon Appétit

Number Of Ingredients 9

Ingredients

Makes 1 1/2 cups
1 cup mayonnaise (regular or low-fat)
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon drained small capers
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish

Steps:

To make mayonnaise
Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

LEMON-TARRAGON SALMON OVER ASPARAGUS

Lemon-Tarragon Salmon Over Asparagus image

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 8

Ingredients

20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g

Tips:

- For a smoother dip, strain the yogurt before using it. This will remove any excess whey and result in a creamier texture. - If you don't have fresh tarragon on hand, you can use 1/2 teaspoon of dried tarragon instead. - To make the dip ahead of time, simply prepare it as directed and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, bring the dip to room temperature for about 30 minutes before serving. - You can use plain Greek yogurt or sour cream in this dip. If you use sour cream, the dip will be slightly tangier. - For a healthier dip, use low-fat or nonfat yogurt. - Serve the dip with fresh vegetables, such as carrots, celery, cucumbers, and bell peppers. You can also serve it with pita chips, crackers, or tortilla chips.

Conclusion:

Tarragon yogurt dip is a delicious and versatile dip that can be enjoyed as a snack, appetizer, or even as a sauce. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a light and refreshing dip or a more flavorful and tangy one, this tarragon yogurt dip is sure to please.